CN104544223A - Raw spicy chicken popcorn and preparation method thereof - Google Patents
Raw spicy chicken popcorn and preparation method thereof Download PDFInfo
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- CN104544223A CN104544223A CN201410749379.6A CN201410749379A CN104544223A CN 104544223 A CN104544223 A CN 104544223A CN 201410749379 A CN201410749379 A CN 201410749379A CN 104544223 A CN104544223 A CN 104544223A
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Abstract
The invention discloses raw spicy chicken popcorn and a preparation method thereof. The raw spicy chicken popcorn is prepared by the following materials in parts by weight: 60-70 parts of chicken leg meat, 1-2 parts of salt, 1-2 parts of sugar, 0.1-0.4 part of monosodium glutamate, 5-7 parts of corn starch, 0.04-0.07 part of sodium erythorbate, 0.1-0.4 part of tomato powder, 0.0015-0.0022 part of chilli extract, 0.2-0.4 part of celery seed powder, 0.4-0.9 part of high chilli powder, 0.3-0.6 part of garlic powder, 0.2-0.5 part of onion powder, 0.3-0.6 part of phosphate, 0.1-0.3 part of fresh chicken powder, 0.02-0.04 part of ethyl maltol, 1-2 parts of soybean oil, 0.02-0.06 part of a pigment and 10-30 parts of whole-wheat steamed bun bran. The raw spicy chicken popcorn and the preparation method disclosed by the invention have the following beneficial effects that the raw spicy chicken popcorn is a semi-finished food material which is low in fat content, is beneficial to digestion and is more nutritious and convenient.
Description
Technical field
The present invention relates to a kind of chicken popped rice and preparation method thereof, is fragrant chicken with several spices popped rice of a kind of raw system and preparation method thereof specifically.
Background technology
Chicken popped rice is the fried based food of one very popular in present snack bar, fragrance is that The fragrance-of-flowers is wafted li away, can beautifying face and moistering lotion while delicious meat, but traditional chicken popped rice oil content is higher, easily makes people get fat, once to be mixed into rusk products taste bitter in the breadcrumbs used, people's lives tempo increase now, fast food becomes the first-selection that the people eat, but because of stand, street food hygiene problem, and household's living atmosphere, more more options are bought by simple process just edible semi-finished product food materials.
Summary of the invention
It is low that technical problem to be solved by this invention is to provide a kind of fat content, is beneficial to digestion, more Ensure Liquid, the easily fragrant chicken with several spices popped rice of a kind of raw system and preparation method.
For solving the problems of the technologies described above, technical scheme of the present invention is: the fragrant chicken with several spices popped rice of a kind of raw system, be made up of the raw material of following weight portion: chicken leg meat 60-70 part, salt 1-2 part, sugar 1-2 part, monosodium glutamate 0.1-0.4 part, cornstarch 5-7 part, sodium isoascorbate 0.04-0.07 part, tomato meal 0.1-0.4 part, chilli extract 0.0015-0.0022 part, celery seed powder 0.2-0.4 part, high peppery powder 0.4-0.9 part, garlic powder 0.3-0.6 part, onion powder 0.2-0.5 part, phosphate 0.3-0.6 part, chicken fresh powder 0.1-0.3 part, ethyl maltol 0.02-0.04 part, soybean oil 1-2 part, pigment 0.02-0.06 part, whole-wheat steamed bun chaff 10-30 part.
As preferred technical scheme, the fragrant chicken with several spices popped rice of the raw system of described one, is made up of following raw material: chicken leg meat 65 parts, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.25 part, cornstarch 6 parts, sodium isoascorbate 0.055 part, tomato meal 0.25 part, chilli extract 0.0019 part, 0.3 part, celery seed powder, high 0.65 part, peppery powder, garlic powder 0.45 part, onion powder 0.35 part, phosphate 0.45 part, 0.2 part, the fresh powder of chicken, ethyl maltol 0.03 part, soybean oil 1.5 parts, pigment 0.04 part, whole-wheat steamed bun chaff 15 parts.
Present invention also offers above-mentioned preparation method, comprise the following steps:
Selecting of step one, chicken leg meat raw material:
Select without extravasated blood, without soft or hard bone, for subsequent use without the qualified fresh chicken leg meat of pathology, foreign;
The making of step 2, preserved materials:
By salt, sugar, monosodium glutamate, cornstarch, sodium isoascorbate, tomato meal, chilli extract, celery seed powder, high peppery powder, garlic powder, onion powder, phosphate, the fresh powder of chicken, ethyl maltol, soybean oil, the various auxiliary material such as pigment and frozen water put into beater after proportionally weighing, stir 5 minutes, until stir, dissolve completely;
The tumbling of step 3, leg meat mincing
By the chicken leg meat after selecting, put into vacuum tumbler, then proportionally add pickling liquid, vacuumize rear tumbling 50 minutes, absorb completely to pickling liquid, finally go out tank;
Step 4, leave standstill
Raw material after tumbling is placed in the freezer of 0-4 degree and places 8-12 hour;
The making of step 5, chicken popped rice:
(1) chicken leg meat after pickling is organized into the uniform meat pie of thickness, then puts in storage freezing;
(2). the meat pie dicer after freezing is cut into the meat cubelets of diameter about 1cm;
(3) meat cubelets starching machine is wrapped up in one deck flour uniformly;
(4) the das Beinfleisch fourth after powder will be wrapped up in wrap up in the uniform slurry of thin layer;
(5) one deck whole-wheat steamed bun chaff is wrapped up in uniformly by wrapping up in the das Beinfleisch fourth starching machine after slurry;
Step 6, balance
Be placed in uniformly disappeared in the dish of poison by wrapping up in the chicken popped rice after chaff, must not adhesion;
Step 7, freezing, packaging, refrigeration:
By freezing for the freezer that the chicken popped rice made puts into less than-25 DEG C, as requested chicken popped rice is packed after product is freezing, after metal detector detects, put into less than-18 DEG C constant heat storage keepings.
As optimal technical scheme, described whole-wheat steamed bun chaff grinds after evenly being dried by whole-wheat steamed bun.
Owing to have employed technique scheme, the fragrant chicken with several spices popped rice of a kind of raw system, be made up of following raw material: chicken leg meat 60-70 part, salt 1-2 part, sugar 1-2 part, monosodium glutamate 0.1-0.4 part, cornstarch 5-7 part, sodium isoascorbate 0.04-0.07 part, tomato meal 0.1-0.4 part, chilli extract 0.0015-0.0022 part, celery seed powder 0.2-0.4 part, high peppery powder 0.4-0.9 part, garlic powder 0.3-0.6 part, onion powder 0.2-0.5 part, phosphate 0.3-0.6 part, chicken fresh powder 0.1-0.3 part, ethyl maltol 0.02-0.04 part, soybean oil 1-2 part, pigment 0.02-0.06 part, whole-wheat steamed bun chaff 10-30 part, the present invention has following beneficial effect: this product is that a kind of fat content is low, is beneficial to digestion, more Ensure Liquid, easily semi-finished product food materials.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
embodiment 1
The fragrant chicken with several spices popped rice of a kind of raw system, is made up of following raw material: chicken leg meat 60 parts, salt 1 part, sugar 1 part, monosodium glutamate 0.1 part, cornstarch 5 parts, sodium isoascorbate 0.04 part, tomato meal 0.1 part, chilli extract 0.0015 part, 0.2 part, celery seed powder, high 0.4 part, peppery powder, garlic powder 0.3 part, onion powder 0.2 part, phosphate 0.3 part, 0.1 part, the fresh powder of chicken, ethyl maltol 0.02 part, soybean oil 1 part, pigment 0.02 part, whole-wheat steamed bun chaff 10 parts.
Above-mentioned preparation method, comprises the following steps:
Selecting of step one, chicken leg meat raw material:
Select without extravasated blood, without soft or hard bone, for subsequent use without the qualified fresh chicken leg meat of pathology, foreign;
The making of step 2, preserved materials:
By salt, sugar, monosodium glutamate, cornstarch, sodium isoascorbate, tomato meal, chilli extract, celery seed powder, high peppery powder, garlic powder, onion powder, phosphate, the fresh powder of chicken, ethyl maltol, soybean oil, the various auxiliary material such as pigment and frozen water put into beater after proportionally weighing, stir 5 minutes, until stir, dissolve completely;
The tumbling of step 3, leg meat mincing
By the chicken leg meat after selecting, put into vacuum tumbler, then proportionally add pickling liquid, vacuumize rear tumbling 50 minutes, absorb completely to pickling liquid, finally go out tank;
Step 4, leave standstill
Raw material after tumbling is placed in the freezer of 0-4 degree and places 8-12 hour,
The making of step 5, chicken popped rice:
(1) chicken leg meat after pickling is organized into the uniform meat pie of thickness, then puts in storage freezing;
(2). the meat pie dicer after freezing is cut into the meat cubelets of diameter about 1cm;
(3) meat cubelets starching machine is wrapped up in one deck flour uniformly;
(4) the das Beinfleisch fourth after powder will be wrapped up in wrap up in the uniform slurry of thin layer;
(5) one deck whole-wheat steamed bun chaff is wrapped up in uniformly by wrapping up in the das Beinfleisch fourth starching machine after slurry;
Step 6, balance
Be placed in uniformly disappeared in the dish of poison by wrapping up in the chicken popped rice after chaff, must not adhesion;
Step 7, freezing, packaging, refrigeration:
By freezing for the freezer that the chicken popped rice made puts into less than-25 DEG C, as requested chicken popped rice is packed after product is freezing, after metal detector detects, put into less than-18 DEG C constant heat storage keepings.
As optimal technical scheme, described whole-wheat steamed bun chaff grinds after evenly being dried by whole-wheat steamed bun.
embodiment 2
The fragrant chicken with several spices popped rice of a kind of raw system, is made up of following raw material: chicken leg meat 70 parts, salt 2 parts, sugar 2 parts, monosodium glutamate 0.4 part, cornstarch 7 parts, sodium isoascorbate 0.07 part, tomato meal 0.4 part, chilli extract 0.0022 part, 0.4 part, celery seed powder, high 0.9 part, peppery powder, garlic powder 0.6 part, onion powder 0.5 part, phosphate 0.6 part, 0.3 part, the fresh powder of chicken, ethyl maltol 0.04 part, soybean oil 2 parts, pigment 0.06 part, whole-wheat steamed bun chaff 30 parts.
Above-mentioned preparation method, comprises the following steps:
Selecting of step one, chicken leg meat raw material:
Select without extravasated blood, without soft or hard bone, for subsequent use without the qualified fresh chicken leg meat of pathology, foreign;
The making of step 2, preserved materials:
By salt, sugar, monosodium glutamate, cornstarch, sodium isoascorbate, tomato meal, chilli extract, celery seed powder, high peppery powder, garlic powder, onion powder, phosphate, the fresh powder of chicken, ethyl maltol, soybean oil, the various auxiliary material such as pigment and frozen water put into beater after proportionally weighing, stir 5 minutes, until stir, dissolve completely;
The tumbling of step 3, leg meat mincing
By the chicken leg meat after selecting, put into vacuum tumbler, then proportionally add pickling liquid, vacuumize rear tumbling 50 minutes, absorb completely to pickling liquid, finally go out tank;
Step 4, leave standstill
Raw material after tumbling is placed in the freezer of 0-4 degree and places 8-12 hour;
The making of step 5, chicken popped rice:
(1) chicken leg meat after pickling is organized into the uniform meat pie of thickness, then puts in storage freezing;
(2). the meat pie dicer after freezing is cut into the meat cubelets of diameter about 1cm;
(3) meat cubelets starching machine is wrapped up in one deck flour uniformly;
(4) the das Beinfleisch fourth after powder will be wrapped up in wrap up in the uniform slurry of thin layer;
(5) one deck whole-wheat steamed bun chaff is wrapped up in uniformly by wrapping up in the das Beinfleisch fourth starching machine after slurry;
Step 6, balance
Be placed in uniformly disappeared in the dish of poison by wrapping up in the chicken popped rice after chaff, must not adhesion;
Step 7, freezing, packaging, refrigeration:
By freezing for the freezer that the chicken popped rice made puts into less than-25 DEG C, as requested chicken popped rice is packed after product is freezing, after metal detector detects, put into less than-18 DEG C constant heat storage keepings.
As optimal technical scheme, described whole-wheat steamed bun chaff grinds after evenly being dried by whole-wheat steamed bun.
embodiment 3
The fragrant chicken with several spices popped rice of a kind of raw system, is made up of following raw material: chicken leg meat 65 parts, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.25 part, cornstarch 6 parts, sodium isoascorbate 0.055 part, tomato meal 0.25 part, chilli extract 0.0019 part, 0.3 part, celery seed powder, high 0.65 part, peppery powder, garlic powder 0.45 part, onion powder 0.35 part, phosphate 0.45 part, 0.2 part, the fresh powder of chicken, ethyl maltol 0.03 part, soybean oil 1.5 parts, pigment 0.04 part, whole-wheat steamed bun chaff 15 parts.
Above-mentioned preparation method, comprises the following steps:
Selecting of step one, chicken leg meat raw material:
Select without extravasated blood, without soft or hard bone, for subsequent use without the qualified fresh chicken leg meat of pathology, foreign;
The making of step 2, preserved materials:
By salt, sugar, monosodium glutamate, cornstarch, sodium isoascorbate, tomato meal, chilli extract, celery seed powder, high peppery powder, garlic powder, onion powder, phosphate, the fresh powder of chicken, ethyl maltol, soybean oil, the various auxiliary material such as pigment and frozen water put into beater after proportionally weighing, stir 5 minutes, until stir, dissolve completely;
The tumbling of step 3, leg meat mincing
By the chicken leg meat after selecting, put into vacuum tumbler, then proportionally add pickling liquid, vacuumize rear tumbling 50 minutes, absorb completely to pickling liquid, finally go out tank;
Step 4, leave standstill
Raw material after tumbling is placed in the freezer of 0-4 degree and places 8-12 hour;
The making of step 5, chicken popped rice:
(1) chicken leg meat after pickling is organized into the uniform meat pie of thickness, then puts in storage freezing;
(2). the meat pie dicer after freezing is cut into the meat cubelets of diameter about 1cm;
(3) meat cubelets starching machine is wrapped up in one deck flour uniformly;
(4) the das Beinfleisch fourth after powder will be wrapped up in wrap up in the uniform slurry of thin layer;
(5) one deck whole-wheat steamed bun chaff is wrapped up in uniformly by wrapping up in the das Beinfleisch fourth starching machine after slurry;
Step 6, balance
Be placed in uniformly disappeared in the dish of poison by wrapping up in the chicken popped rice after chaff, must not adhesion;
Step 7, freezing, packaging, refrigeration:
By freezing for the freezer that the chicken popped rice made puts into less than-25 DEG C, as requested chicken popped rice is packed after product is freezing, after metal detector detects, put into less than-18 DEG C constant heat storage keepings.
As optimal technical scheme, described whole-wheat steamed bun chaff grinds after evenly being dried by whole-wheat steamed bun.
The equipment such as vacuum tumbler, dicer used in preparation method of the present invention is the common equipment of field of food industry, does not repeat them here.
The foregoing is only the schematic detailed description of the invention of the present invention, and be not used to limit scope of the present invention.Any those skilled in the art, equivalent variations done under the prerequisite not departing from design of the present invention and principle and amendment, all should belong to the scope of protection of the invention.
Claims (4)
1. the fragrant chicken with several spices popped rice of raw system, be made up of the tasty steamed bun chaff of wrapping up in of chicken leg meat, it is characterized in that, be made up of the raw material of following weight portion: chicken leg meat 60-70 part, salt 1-2 part, sugar 1-2 part, monosodium glutamate 0.1-0.4 part, cornstarch 5-7 part, sodium isoascorbate 0.04-0.07 part, tomato meal 0.1-0.4 part, chilli extract 0.0015-0.0022 part, celery seed powder 0.2-0.4 part, high peppery powder 0.4-0.9 part, garlic powder 0.3-0.6 part, onion powder 0.2-0.5 part, phosphate 0.3-0.6 part, chicken fresh powder 0.1-0.3 part, ethyl maltol 0.02-0.04 part, soybean oil 1-2 part, pigment 0.02-0.06 part, whole-wheat steamed bun chaff 10-30 part.
2. the fragrant chicken with several spices popped rice of the raw system of one according to claim 1, it is characterized in that: institute's principle comprises following weight portion component: chicken leg meat 65 parts, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.25 part, cornstarch 6 parts, sodium isoascorbate 0.055 part, tomato meal 0.25 part, chilli extract 0.0019 part, 0.3 part, celery seed powder, high 0.65 part, peppery powder, garlic powder 0.45 part, onion powder 0.35 part, phosphate 0.45 part, 0.2 part, the fresh powder of chicken, ethyl maltol 0.03 part, soybean oil 1.5 parts, pigment 0.04 part, whole-wheat steamed bun chaff 15 parts.
3. the fragrant chicken with several spices popped rice of a kind of raw system as claimed in claim 1 or 2, is characterized in that: described whole-wheat steamed bun chaff grinds after evenly being dried by whole-wheat steamed bun.
4. a kind ofly give birth to the preparation method making fragrant chicken with several spices popped rice as claimed in claim 1 or 2, it is characterized in that, comprise the following steps:
Selecting of step one, chicken leg meat raw material:
Select without extravasated blood, without soft or hard bone, for subsequent use without the qualified fresh chicken leg meat of pathology, foreign;
The making of step 2, preserved materials:
By salt, sugar, monosodium glutamate, cornstarch, sodium isoascorbate, tomato meal, chilli extract, celery seed powder, high peppery powder, garlic powder, onion powder, phosphate, the fresh powder of chicken, ethyl maltol, soybean oil, the various auxiliary material such as pigment and frozen water put into beater after proportionally weighing, stir 5 minutes, until stir, dissolve completely;
The tumbling of step 3, leg meat mincing
By the chicken leg meat after selecting, put into vacuum tumbler, then proportionally add pickling liquid, vacuumize rear tumbling 50 minutes, absorb completely to pickling liquid, finally go out tank;
Step 4, leave standstill
Raw material after tumbling is placed in the freezer of 0-4 degree and places 8-12 hour;
The making of step 5, chicken popped rice:
(1) chicken leg meat after pickling is organized into the uniform meat pie of thickness, then puts in storage freezing;
(2). the meat pie dicer after freezing is cut into the meat cubelets of diameter about 1cm;
(3) meat cubelets starching machine is wrapped up in one deck flour uniformly;
(4) the das Beinfleisch fourth after powder will be wrapped up in wrap up in the uniform slurry of thin layer;
(5) one deck whole-wheat steamed bun chaff is wrapped up in uniformly by wrapping up in the das Beinfleisch fourth starching machine after slurry;
Step 6, balance
Be placed in uniformly disappeared in the dish of poison by wrapping up in the chicken popped rice after chaff, must not adhesion;
Step 7, freezing, packaging, refrigeration:
By freezing for the freezer that the chicken popped rice made puts into less than-25 DEG C, as requested chicken popped rice is packed after product is freezing, after metal detector detects, put into less than-18 DEG C constant heat storage keepings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410749379.6A CN104544223A (en) | 2014-12-10 | 2014-12-10 | Raw spicy chicken popcorn and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410749379.6A CN104544223A (en) | 2014-12-10 | 2014-12-10 | Raw spicy chicken popcorn and preparation method thereof |
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| CN104544223A true CN104544223A (en) | 2015-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410749379.6A Pending CN104544223A (en) | 2014-12-10 | 2014-12-10 | Raw spicy chicken popcorn and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105189A (en) * | 2015-08-31 | 2015-12-02 | 山东凤祥股份有限公司 | Brittle bone chicken and preparation method thereof |
| CN107259388A (en) * | 2017-07-11 | 2017-10-20 | 赵文江 | A kind of Yoghourt popcorn chicken and preparation method thereof |
| CN108936353A (en) * | 2018-06-26 | 2018-12-07 | 濮阳市德信食品有限公司 | A kind of popcorn chicken and preparation method thereof |
| CN112056517A (en) * | 2020-07-29 | 2020-12-11 | 河北滦平华都食品有限公司 | Method for making cooked chicken nugget product |
-
2014
- 2014-12-10 CN CN201410749379.6A patent/CN104544223A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105189A (en) * | 2015-08-31 | 2015-12-02 | 山东凤祥股份有限公司 | Brittle bone chicken and preparation method thereof |
| CN107259388A (en) * | 2017-07-11 | 2017-10-20 | 赵文江 | A kind of Yoghourt popcorn chicken and preparation method thereof |
| CN108936353A (en) * | 2018-06-26 | 2018-12-07 | 濮阳市德信食品有限公司 | A kind of popcorn chicken and preparation method thereof |
| CN112056517A (en) * | 2020-07-29 | 2020-12-11 | 河北滦平华都食品有限公司 | Method for making cooked chicken nugget product |
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Application publication date: 20150429 |
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